Egg-Flower Soup

4 cups chicken stock
6 slices fresh ginger
Salt and black pepper, to taste
1/4 cup thinly sliced green onion
1/2 cup fresh or frozen peas
3 eggs, lightly beaten

Add ginger to stock; bring to a boil. When boiling, discard ginger and season stock to taste with salt and pepper. Add green onions and peas.

Pour eggs over surface of soup, allow to set for a few seconds, then use long chopsticks to stir briskly, creating tender "egg flowers." Serve immediately, before the eggs toughen.

Serves 6 with other dishes.